4 1/2 lb. rhubarb
juice of 3 lemons
3 lb. sugar
juice of 3 lemons
3 lb. sugar
method
1. Wipe and trim the rhubarb, and cut the stems into 1 in. pieces. (Prepared weight should be 3 lb.)
2. Layer with sugar in a large bowl, and add the lemon juice.
3. Leave overnight.
4. Put the contents of the bowl into the pan, bring to the boil, and boil rapidly until setting point is reached.
5. For additional flavour, wrap a bruised ginger root in muslin and add to the rhubarb before boiling.
6. Bring to the boil and boil rapidly until setting point is reached.
7. Remove from the heat, skim, pot, cover, and label.
2. Layer with sugar in a large bowl, and add the lemon juice.
3. Leave overnight.
4. Put the contents of the bowl into the pan, bring to the boil, and boil rapidly until setting point is reached.
5. For additional flavour, wrap a bruised ginger root in muslin and add to the rhubarb before boiling.
6. Bring to the boil and boil rapidly until setting point is reached.
7. Remove from the heat, skim, pot, cover, and label.
serving amount
yield 5 lb.
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